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Tag: celiac disease

Just like many places around the world, gluten intolerance and celiac disease are significantly underdiagnosed in India. According to Macrobiotic Food Counselor Shonali Sabherwal, in Mumbai, the ignorance level of gluten intolerance is almost 80 percent. She says that many people attribute their stomach problems to eating large amounts of curry but Sabherwal says that in many cases it is because they cannot digest gluten.

Nutritionist Naini Setalvad says that 1 in 3 patients she treats has a gluten allergy that has gone uncontrolled and led to not only digestive problems, but also severe arthritis, bronchitis and asthma.

Film star Jennifer Esposito is raising awareness of celiac disease in every way possible since finally being diagnosed after years of health problems.

She details the ”constant stomach problems, raging panic attacks, joint pain and extreme weakness” that she felt on blog GlobalGrind.com. She is also writing a book geared towards helping people manage their symptoms and dietary needs as well as starting Jennifer’s Way, a support network to raise awareness and educate others about the need to lead a healthy lifestyle.

This article is very helpful in clearing up some of the confusion surrounding the differences between celiac disease and a gluten intolerance.

Celiac disease is an autoimmune condition that dramatically damages the intestines. Celiac disease can be diagnosed using a blood test (such as the Biocard test) and confirmed by a small intestine biopsy.

A gluten-intolerance is closer to a food allergy and does not cause an autoimmune reaction. However this does not mean that people with an intolerance don’t feel just as sick as those with celiac, depending on how severe their symptoms are. Anyone questioning if they have celiac disease or non-celiac gluten intolerance should consult with their doctor to consider getting tested.

Check out this great article from the Florida Times Union that features remarks from Celiac Disease Expert Dr. Stefano Guandalini about the latest in celiac disease research.

One study in particular that Dr. Guandalini mentions is UK research that found that 43 percent of people on a gluten-free diet consider their satisfaction with gluten-free foods to be poor or very poor.

The article also points out two new organizations that were recently been formed to further study the disease, the International Society for the Study of Celiac Disease and the American Society for the Study of Celiac Disease.

Check out this great article published on www.celiac.com about Australian research that identifies gluten as a trigger for stomach pain in people who do not have celiac disease.

The study, done by a team of researchers in Australia, put participants who exhibited symptoms of IBS into two groups and put them on a gluten-free diet. After 6 weeks, the groups were given bread and muffins, though one group was given gluten-free and one was given products with gluten. After only one week, 68% of the patients eating gluten reported more severe pain, bloating, and tiredness, and less satisfaction with their stool consistency. Tiredness and fatigue were also major symptoms.

This study is significant as it is the first demonstration that gluten may trigger gut symptoms in people who don’t have celiac disease.

Are you concerned about protecting yourself or a loved one from gluten cross-contamination? If they answer is yes, then we’ve got some great news for you!

ELISA Technologies, Inc., announced that its EZ Gluten® Test Kit has earned Performance-Tested MethodsSM certification from the AOAC Research Institute. The test was developed to help consumers and food manufacturers detect gluten in food and beverages in as little as 15 minutes.

EZ Gluten® is an easy to use kit that quickly detects the presence of gluten in foods and beverages. It is sensitive enough to detect levels of gluten as low as 10 parts per million, which ensures complicance with the Codex Alimentarius Commission Standard that applies to foods for special dietary uses that have been formulated, processed or prepared to meet the special dietary needs of people with an intoleranance to gluten.

According to the Codex Standard, food labeled “gluten free” may not contain wheat, rye, barley, oats, spelt, kamut, or crossbreed varieties, and its gluten level may not exceed 20 ppm.

Check out this great article on college freshman Max Bruno, who works to keep his life balanced while living with celiac disease and diabetes.

“Being diagnosed with one of the conditions would have been hard”, Max says, but finding out he had both at the same time was brutal. “I was really angry. I just kept thinking, ‘Why me?’”

Keeping such a strict diet on a college campus can be really tough, but Max utilizes his insulin pump and watches what he eats very carefully so he can stay healthy. He confesses that it can be a struggle, but he is determined to be healthy and happy.

Did you know that a person can have celiac disease without having any outward symptoms? It’s true! Check out this article by Dr. Murray Feingold, the Physician in Chief at the Feingold Center for Children.

Feingold offers some insight into Celiac Disease and gluten intolerance, saying that Celiac, “…is a very complex condition.”

However, people should be aware that Celiac is associated with other diseases and conditions and not having symptoms does not mean that a gluten-free diet would not be beneficial.

To learn more about asymptomatic celiac disease, read the full article at:

According to researchers at Lancaster University people with Celiac Disease are four times more likely to develop osteoporosis and and progressive bone loss than their healthy counterparts.

The National Institutes of Health states that eating fortified breads and cereals, something that people with gluten allergies cannot do, may provide the body with adequate amounts of vitamin D, an essential nutrient for the prevention of osteoporosis.

Long story short, make sure you are taking vitamins and minerals to supplement your diet!